Japanese cheesecake

Cook with Hana

What can you do for mom this Mother’s Day? Here is a suggestion for you! Bake her a cake with the recipe from the most elusive cheesecake in Tokyo by Chef Koji Tamura from Mr. CHEESECAKE. They produce 32 cakes a week and only available to purchase every Sunday and Monday. Yes! It’s very limited.  I have tried the recipe and it tastes yummy! I may not be the best pastry chef in the world, but this recipe is definitely as good as most of the cheesecakes you can find in the market. And most importantly, it’s dummy-proof!  

Ingredients (22cm Rectangular Cake Tin)

Cream cheese 200g
Granulated sugar 100g
Sour cream 180g
Greek yogurt 50g
Butter 100g
White chocolate 50g
Egg yolk 2 pieces
Lemon juice 9g
Vanilla 1/4 piece (Optional)
Tonka Beans 1/2 piece (Optional)
Cornstarch 20g

Instructions
1. Combine Sour cream and Greek yogurt in a bowl and mix well.

2. Add 2 egg yolks and mix well. Add lemon juice, vanilla extract, and cornstarch and mix well.

3. Combine Cream cheese and sugar in the bowl, and mix in a hot-water bath (double boiler) until it has a smooth texture.

4. Heat butter and white chocolate with a double boiler, and add tonka beans and vanilla bean seeds. (optional)

5. Mix (3) Cream cheese and (4) White chocolate with a whisk. Add (1) Sour cream and mix until it becomes smooth. 

6. Filter the batter through a sieve to make the taste more smooth.

7. Pour batter into a cake tin lined with parchment paper.

8. Place the filled cake tin on a cake pan and pour 3 cm of water into the pan. 

9. Bake at 180°C/355°F for 25 min and turn to 150°C/300°F for 20 min. 

10. Take out of the oven, allow it to cool, and turn the cheesecake out. Cool in the refrigerator for at least 4 hours.